-10% Food Allergy: Molecular and Clinical Practice

Food Allergy: Molecular and Clinical Practice
Andreas L. Lopata

  • Εκδόσεις: CRC Press
  • Κωδικός Προϊόντος: 9781498722445
  • Ημ. Έκδοσης: 2017/08
  • Σελίδες: 390
  • ISBN: 9781498722445
  • Διαθεσιμότητα: 14 - 17 ημέρες
  • 133,00€
  • 148,00€
  • Χωρίς ΦΠΑ: 133,00€
Περιλαμβάνεται ΦΠΑ 6%


  • Covers methods used to characterize allergenic proteins, including chemical, genetic, immunological approaches and animal models
  • Discusses the interaction of allergenic proteins with the immune system
  • Discusses immunological cross-reactivity among allergens and impact on clinical reactivity
  • Provides epidemiological data on food allergies
  • Reviews different clinical and molecular diagnostic approaches in determining allergic sensitization
  • Presents current literature in the field of molecular immunology and clinical allergology
  • Serves as a guide for laboratory and clinical based scientist in the field of food allergy


Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches.

This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.

Biommolecular and Clinical Aspects of Food Allergy

Heimo Breiteneder


Nomenclature of Food Allergens

Christian Radauer


Nut Allergy

Dwan Price, Wesley Burks and Cenk Suphioglu


Egg Allergy

Paul J. Turner and Dianne E. Campbell


Fish Allergy

Annette Kuehn and Karthik Arumugam


Recent advances in Diagnosis and Management of Shellfish Allergy

Sandip D. Kamath, Roni Nugraha and Andreas L. Lopata


Anisakis, Allergy and the Globalization of Food

Fiona J. Baird, Yasuyuki Morishima and Hiromu Sugiyama


Occupational Allergy and Asthma Associated with Inhalant Food Allergens

Mohamed F. Jeebhay and Berit Bang


The Influence of Dietary Protein Modification during Food Processing on Food Allergy

Anna Ondracek and Eva Untersmayr


Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry

Sridevi Muralidharan, Yiqing Zhao, Steve L. Taylor and Nanju A. Lee


Recombinant Food Allergens for Diagnosis and Therapy

Heidi Hofer, Anargyros Roulias, Claudia Asam, Stephanie Eichhorn, Fátima Ferreira, Gabriele Gadermaier and Michael Wallner


Peanut Allergy - Biomolecular Characterization for Development of a Peanut T-Cell Epitope Peptide Therapy

Jennifer M. Rolland, Sara R. Prickett and Robyn E. O’Hehir

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